KR102166852B1 - Processed bean-curd including raw material otherthan soybean and method for preparing thereof - Google Patents

Abstract

The present application relates to a processed tofu comprising one or more raw materials selected from the group consisting of seafood, vegetables and noodles, tofu, soy milk, and salt, and a method of manufacturing the same.

Description

Processed tofu containing raw materials other than soybeans and its manufacturing method {PROCESSED BEAN-CURD INCLUDING RAW MATERIAL OTHERTHAN SOYBEAN AND METHOD FOR PREPARING THEREOF}

The present application relates to processed tofu containing raw materials other than soybeans and a method of manufacturing the same.

In general, tofu is prepared by soaking soybeans in water, grinding them, heating them, separating soymilk from soybean curd by filtration, and then coagulating the soymilk with a coagulant.

Since these tofu are made only of soybeans, they hardly contain other nutrients other than the nutrients of soybeans, and the flavors and flavors of the tofu were not varied because they had only the flavor derived from soybeans.

Accordingly, there have been attempts to manufacture tofu by mixing various raw materials suitable for consumer preferences other than soybeans, but when the raw substances are mixed with soy milk, the raw substances are concentrated on one side such as sinking on the floor or floating on the top, and the raw substances are not evenly dispersed throughout the tofu. There is no problem.

Under this background, the present inventors have made intensive research efforts to develop a method in which raw materials other than soybeans can uniformly mix raw materials in the production of processed tofu. As a result, the present application was completed by confirming that the raw material was uniformly mixed in the soymilk and maintained the dispersed state even after coagulation when the viscosity was adjusted by mixing the tofu in a specific ratio with the soymilk.

KR 10-1998-0087687 A (1998.12.05) KR 10-2012-0043869 A (2012.05.07)

An object of the present application is to provide a processed tofu comprising one or more raw materials selected from the group consisting of seafood, vegetables and noodles, tofu, soy milk, and salt.

Another object of the present application is (a) mixing one or more raw materials selected from the group consisting of seafood, vegetables and noodles, tofu, soy milk, and salt; (b) grinding the resultant product of step (a); And (c) adding a coagulant to the resultant of step (b).

Hereinafter, the content of the present application will be described in detail. Meanwhile, the description and embodiment of one aspect disclosed in the present application may be applied to the description and embodiment of other aspects with respect to common matters. In addition, all combinations of various elements disclosed in this application fall within the scope of this application. In addition, it cannot be seen that the scope of the present application is limited by the specific description described below.

In order to achieve the object of the present application, the present application is an aspect, and the present application provides a processed tofu including one or more raw materials selected from the group consisting of seafood, vegetables, and noodles, tofu, soy milk, and salt.

According to the exemplary embodiment of the present application, the weight ratio of soymilk and tofu of the present application may be 7.5:2.5 to 5.5:4.5, specifically 7:3 to 6:4.

According to another embodiment of the present application, the soymilk of the present application is 55 to 75 parts by weight, 60 to 70 parts by weight, 55 to 70 parts by weight, 55 to 65 parts by weight, 60 to 75 parts by weight, based on 100 parts by weight of tofu, Alternatively, it may be 65 to 75 parts by weight.

According to another embodiment of the present application, the soymilk of the present application may have a dry solid concentration of 5 to 15 brix% or 8 to 12 brix%.

According to another embodiment of the present application, the tofu of the present application is 25 to 45 parts by weight, 30 to 40 parts by weight, 25 to 40 parts by weight, 25 to 35 parts by weight, 30 to 45 parts by weight based on 100 parts by weight of processed tofu. Parts, or 35 to 45 parts by weight.

According to another embodiment of the present application, the salt of the present application may be 0.1 to 1 parts by weight or 0.3 to 0.7 parts by weight based on 100 parts by weight of processed tofu.

According to another embodiment of the present application, the original product of the present application is 0.1 to 20 parts by weight, 0.1 to 15 parts by weight, 0.1 to 10 parts by weight, 0.5 to 20 parts by weight, or 0.5 to 15 parts by weight based on 100 parts by weight of processed tofu. It can be wealth.

According to another embodiment of the present application, the seafood of the present application may be seaweed or shrimp. Specifically, the seafood of the present application may be laver, and more specifically, the laver of the present application may be 0.1 to 1 parts by weight or 0.4 to 0.8 parts by weight based on 100 parts by weight of processed tofu. In addition, the seafood of the present application may be shrimp, and more specifically, the shrimp of the present application may be 0.5 to 5 parts by weight or 1 to 3 parts by weight based on 100 parts by weight of processed tofu.

According to another embodiment of the present application, the vegetable of the present application may be red pepper or coriander. Specifically, the vegetable of the present application may be pepper, and more specifically, the pepper of the present application is 1 to 15 parts by weight, 5 to 10 parts by weight, 1 to 10 parts by weight, or 5 to 15 parts by weight based on 100 parts by weight of processed tofu. It can be wealth.

According to still another embodiment of the present application, the aspect of the present application may be the immediate aspect. Specifically, the noodles of the present application may be vermicelli, and more specifically, the noodles of the present application may be 1 to 7 parts by weight or 3 to 5 parts by weight based on 100 parts by weight of processed tofu.

According to another embodiment of the present application, the processed tofu of the present application may further include a coagulant. Specifically, the coagulant of the present application may be at least one selected from the group consisting of calcium sulfate, magnesium chloride, and glucono-δ-lactone. In addition, the coagulant of the present application may be included in an amount of 0.1 to 1 part by weight based on 100 parts by weight of soymilk of the present application.

According to another embodiment of the present application, the processed tofu of the present application may be a flow-treated tofu.

According to another embodiment of the present application, the tofu of the present application may have a hardness of 1000 g to 1500 g or 1200 g to 1400 g.

According to another embodiment of the present application, the tofu of the present application may have an adhesive strength of 0.1 g.s to 5 g.s, 0.5 g.s to 3 g.s, or 0.5 g.s to 2 g.s.

According to another embodiment of the present application, the tofu of the present application may have an elasticity of 500 J to 1000 J or 700 J to 900 J.

As another aspect of the present application, (a) mixing one or more raw materials selected from the group consisting of seafood, vegetables and noodles, tofu, soy milk, and salt; (b) grinding the resultant product of step (a); And (c) adding a coagulant to the resultant of step (b).

According to the exemplary embodiment of the present application, the pulverization of step (b) of the present application may be pulverizing the tofu particles in the resultant of step (a) to a size of 0.5 to 2 mm.

According to an embodiment of the present application, the result of step (a) of the present application or the result of step (b) has a viscosity of 20 to 70 cP, 20 to 60 cP, 30 to 70 cP, 30 cP to 60 cP, It may be 45 to 70 cP, 40 to 60 cP, or 20 to 45 cP. The viscosity of the present application is determined by the mixing ratio of tofu and soy milk, and may not be changed by the raw material and salt mixed in step (a).

The tofu of the present application is prepared by mixing soymilk and tofu at a certain ratio, so that raw materials other than soybeans are evenly dispersed throughout the tofu, providing a tofu food that can feel the taste, aroma, and texture of the original tofu. There is this.

1 is a flowchart of a method for manufacturing tofu of the present application.
2 is a photograph showing the degree of dispersion of the raw material according to the mixing ratio of soy milk and tofu of Example 1.
3 is a photograph of a final product of processed tofu including laver according to an embodiment of the present application.

Hereinafter, the present application will be described in more detail through examples. However, these examples are for illustrative purposes only, and the scope of the present application is not limited to these examples.

Example 1: Preparation of processed tofu and confirmation of the degree of dispersion of raw materials

1-1. Tofu manufacturing used as raw material for processed tofu

100 kg of soybeans were soaked in 500 kg of water. Soaked soybeans were ground, filtered, and heated to prepare soy milk. Thereafter, calcium sulfate is dispersed in water of 5 times the weight of calcium sulfate, and 0.3% by weight of calcium sulfate relative to the soymilk is mixed and solidified to prepare cotton tofu.

1-2. Manufacture of processed tofu containing raw materials other than soybeans

Tofu prepared in Example 1-1, raw materials other than soy milk, salt and soybeans prepared in the tofu manufacturing process of Example 1-1 (seaweed; vermicelli, red pepper and dried shrimp; red pepper and cilantro) were prepared in Table 1 to After preparing a mixed solution by mixing in a ratio of 3, the mixed solution was pulverized using a homogenizer (Ingenieurburo Mencke & Tegtmeyer GmbH) until the particle size of the tofu in the mixed solution became 2 mm or less. To the pulverized mixture, 0.3% by weight of calcium sulfate relative to the soymilk was added by dispersing in 5 times of water, stirred and solidified, and then put in a molding box and pressed for 20 minutes to prepare tofu. After cutting the prepared tofu into a size of 110 x 75 x 35 mm, the cut tofu was fried for 1 minute in 170°C of edible oil (olein oil and soybean oil mixed edible oil, DAUAN of MARVELA).

1-3. Check the degree of dispersion of the raw material

It was attempted to confirm the degree of dispersion of the raw material in the tofu according to the mixing ratio of soymilk and tofu. First, the mixed solution prepared by mixing laver as the raw material in Example 1-2 (Experimental Examples 1-1 to 1-5) was placed in a transparent container, and the degree of dispersion of laver in the mixed solution was visually checked. In addition, by visually viewing the fried tofu prepared in Example 1-2 (Experimental Examples 1-1 to 1-6, Experimental Examples 2-1 to 2-5, Experimental Examples 3-1 to 3-5), prepared The degree of dispersion of the raw material in the tofu was confirmed.

As a result, in the mixed solution of laver, when the ratio of soymilk and tofu was 7:3 to 6:4, it was confirmed that the laver was dispersed evenly without floating or sinking in the mixed solution (FIG. 2). In addition, even in the fried tofu treated with frying, it was confirmed that the raw material was uniformly dispersed throughout the tofu when the ratio of the soy milk to the tofu was 7:3 to 5:5 regardless of the types of raw materials other than soybeans (Tables 1 to Tables 3, and FIG. 3).

Tofu with seaweed Experimental example
1-1 Experimental example
1-2 Experimental example
1-3 Experimental example
1-4 Experimental example
1-5 Experimental example
1-6 10 Brix% Soymilk (kg) 100 90 80 70 60 50 Cotton tofu (kg) 0 10 20 30 40 50 Salt (g) 330 330 330 330 330 330 Cutting seaweed
(195 x 215 mm, g) 600 600 600 600 600 600 Degree of seaweed dispersion Rise or sink Rise or sink Rise or sink Evenly distributed Evenly distributed Evenly distributed

Tofu with vermicelli, red pepper and dried shrimp Experimental Example 2-1 Experimental Example 2-2 Experimental Example 2-3 Experimental Example 2-4 Experimental Example 2-5 10 Brix% Soymilk (kg) 100 90 80 70 60 Cotton tofu (kg) 0 10 20 30 40 Salt (g) 270 270 270 270 270 Instant noodles (kg) 4 4 4 4 4 Pepper (kg) 9 9 9 9 9 Dried shrimp (kg) 2 2 2 2 2 Degree of dispersion of vermicelli, red pepper and dried shrimp Rise or sink Rise or sink Rise or sink Evenly distributed Evenly distributed

Tofu with red pepper and cilantro Experimental Example 3-1 Experimental Example 3-2 Experimental Example 3-3 Experimental Example 3-4 Experimental Example 3-5 10 Brix% Soymilk (kg) 100 90 80 70 60 Cotton tofu (kg) 0 10 20 30 40 Salt (g) 400 400 400 400 400 Pepper (kg) 6 6 6 6 6 expert 3 3 3 3 3 The degree of dispersion of pepper and coriander Rise or sink Rise or sink Rise or sink Evenly distributed Evenly distributed

Example 2: Check the viscosity of the mixture according to the mixing ratio of soy milk and tofu

As confirmed in Example 1, the degree of dispersion of raw materials other than soybeans was different according to the mixing ratio of soymilk and tofu, and the viscosity according to the mixing ratio of soymilk and tofu was confirmed.

In the preparation method of Example 1-2, the viscosity of the mixture of soymilk and tofu mixed in the ratio of Table 4 was measured, and a spindle of LV-61, 100 rpm using a viscosity meter (DV3T Rheometer, Brookfield) It was measured under a temperature condition of 25°C with a rotation speed of.

As a result, when the ratio of soymilk and tofu was 10:0 to 8:2, it was confirmed that the viscosity of the mixture was 10 cP to 17 cP, and when the ratio of soy milk and tofu was 7:3 to 6:4, It was confirmed that the viscosity of the tofu mixture was 30 cP to 60 cP. When the ratio of soymilk and tofu was 5:5, the viscosity was high and the viscosity value was not measured. Therefore, when the viscosity value of the mixed solution is in the range of 30 cP to 60 cP, it can be seen that the degree of dispersion of raw materials other than soybeans in the mixed solution is most uniform.

Viscosity of the mixture according to the mixing ratio of soy milk and tofu Soy milk: tofu ratio 10:0 9:1 8:2 7:3 6:4 5:5 Soy milk weight (kg) 100 90 80 70 60 50 Tofu weight (kg) 0 10 20 30 40 50 Viscosity (cP) 10.22 11.87 16.24 30.06 59.74 N/A

Example 3: Measurement of physical properties and solid content of tofu

The physical properties and solid content of Experimental Example 1-4 prepared in Example 1-2 were measured. Using a texture analyzer (TA-XT Plus Texture Analyzer, Stable Micro Systems) was used to measure the hardness value, adhesion, and elasticity to confirm the physical properties, and the measurement was carried out under the following conditions.

<Physical property measurement conditions>

Probe: cylindrical shape with a diameter of 2 cm;

The rate at which the probe descends to the sample (pre-test speed): 5.00 mm/sec;

Test speed at which the probe touches the sample surface and penetrates the sample: 5.00 mm/sec;

Post-test speed after the probe penetrates the sample: 5.00 mm/sec;

Target mode of the probe: distance;

The distance through which the probe recognizes the surface of the sample and penetrates the sample: 5.000 mm;

Condition for the probe to recognize the sample (trigger type): force; And

A condition in which the probe is set to a minimum force for recognizing the presence of the sample: 10.0 g.

A total of five measurements were made under the same conditions, and the average value was used as a result, and the physical properties were confirmed as shown in Table 5.

Physical property evaluation result of Experimental Example 1-4 Metric Hardness
(Hardness, g) adhesiveness
(Adhesiveness, g·s) elasticity
(Springness, J) Measures 1274.49 1.00 772.85

The solid content was measured by the following equation after pulverizing Experimental Example 1-4 and drying in a dry oven at 110° C. for 6 hours. This test was repeated five times in total, and the average value was taken as the result.

The solid content measured by the above formula was 27.55% by weight.

Example 4: sensory evaluation

Sensory tests of Experimental Examples 1-4, 2-4 and 3-4 prepared in Example 1-2 were performed (Tables 6 to 8). As a comparative example, plain fried tofu was prepared by the manufacturing method of Example 1, but did not contain other raw materials other than soybeans (seaweed; vermicelli, red pepper and dried shrimp; red pepper and cilantro), and a sensory test was carried out together ( Table 9).

Specifically, the sensory evaluation of 32 members of the sensory evaluation panel was confirmed in terms of overall preference, appearance, texture, taste preference and soy taste preference of each tofu.

As a result, Experimental Example 1-4 was evaluated as a value of 4.19 or higher, Experimental Example 2-4 was evaluated as a value of 3.20 or higher, and Experimental Example 3-4 was evaluated as a value of 3.15 or higher. I got a high score. On the other hand, the plain fried tofu (Comparative Example) had lower overall preference and bean taste preference than Experimental Examples 1-4 to 3-4. Therefore, by mixing raw materials other than soybeans when making tofu, it was confirmed that the taste of soybean taste of fried tofu was improved and the overall taste of fried tofu was improved.

Sensory evaluation results of Experimental Example 1-4 division Overall symbol diagram Exterior Texture Seaweed taste preference Bean taste preference score 4.56 4.41 4.38 4.19 4.63

Sensory evaluation results of Experimental Example 2-4 division Overall symbol diagram Exterior Texture Shrimp taste preference Bean taste preference score 3.65 3.20 3.69 3.81 3.50

Sensory evaluation results of Experimental Example 3-4 division Overall symbol diagram Exterior Texture Coriander taste preference Bean taste preference score 3.31 3.46 3.27 3.23 3.15

Sensory evaluation results of plain fried tofu (comparative example) division Overall symbol diagram Softness preference Soybean taste preference score 3.21 2.63 3.11

Claims (19)

Contains one or more raw materials selected from the group consisting of seafood, vegetables, and noodles, tofu, soy milk, and salt,
Processed tofu comprising the soymilk and tofu in a weight ratio of 7:3 to 6:4. delete The processed tofu according to claim 1, wherein the soymilk is 55 to 75 parts by weight based on 100 parts by weight of processed tofu. The processed tofu of claim 1, wherein the soymilk has a dry solid content of 5 to 15 brix%. The processed tofu according to claim 1, wherein the tofu is 25 to 45 parts by weight based on 100 parts by weight of processed tofu. The processed tofu according to claim 1, wherein the salt is 0.1 to 1 parts by weight based on 100 parts by weight of processed tofu. The processed tofu according to claim 1, wherein the raw material is 0.1 to 20 parts by weight based on 100 parts by weight of processed tofu. According to claim 1, The seafood is laver or shrimp, processed tofu. The processed tofu according to claim 1, wherein the vegetable is red pepper or coriander. The processed tofu according to claim 1, wherein the noodles are vermicelli. The processed tofu according to claim 1, wherein the processed tofu further comprises a coagulant. The processed tofu according to claim 11, wherein the coagulant is at least one selected from the group consisting of calcium sulfate, magnesium chloride, and glucono-δ-lactone. The processed tofu according to claim 1, wherein the processed tofu is a flow-treated tofu. The processed tofu according to claim 13, wherein the tofu has a hardness of 1000 g to 1500 g. The processed tofu according to claim 13, wherein the tofu has an adhesive strength of 0.1 g.s to 5 g.s. The processed tofu according to claim 13, wherein the tofu has an elasticity of 500 J to 1000 J. (a) mixing one or more raw materials selected from the group consisting of seafood, vegetables and noodles, tofu, soy milk, and salt;
(b) grinding the resultant product of step (a); And
(c) adding a coagulant to the resultant of step (b),
The soymilk and tofu are mixed in a weight ratio of 7:3 to 6:4,
The viscosity of the resulting product of step (b) is 30 cP to 60 cP, the method of manufacturing processed tofu. The method of claim 17, wherein the pulverization of step (b) is to pulverize the tofu particles in the resultant of step (a) to a size of 0.5 to 2 mm. delete

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